Friday, September 17, 2010

I made this dessert for date night with Vegan Mom by combining the methods from my pudding cake and cobber recipes. The base is sauteed bananas and Grand Marnier, topped with a fluffy cake with hints of orange and bursts of chocolate. It's not as oozy as the pudding cake, and not as fruity as the cobbler. And it's freaking delicious.

METHODHeat oven to 350 degrees1. Heat a frying pan over med-hi heat. Melt butter then add sliced bananas. Fry for a few mins per side, until they are a nice golden brown. Add Grand Marnier. It will bubble like crazy. When it stops, remove from the stove and transfer into an 8 x 8 baking dish. Make sure the banana slice are spaced evenly.2. Put sugar and water in a small saucepan. Bring to bubbling, without stirring, over medium to med-hi heat. Let bubble for a minute, then remove from the heat.3. While sugar mixture is heating, make the cake. Whisk together dry ingredients, then add soymilk (don't mix yet). Place the two tbsp of Grand Marnier in a 1/2 cup, then fill up with orange juice. Add to dry ingredients along with extract and zest. Whisk together.4. Pour cake batter over the bananas, then sprinkle chocolate chips over the batter.5. Spoon the sugar mixture over the top of the batter. Bake for 35 mins, or until the top has reached a nice golden brown and the bananas are bubbling on the bottom.

Hi Vegan Dad! I made this your cake recently. You can check the picture at http://reversingdiabetes-2.com/?p=328. It doesn't look like exactly as yours, but this is a real masterpiece. Thank you!We found the cake too sweet for our taste. What would you recommend, skip on sugar coating or use less sugar in the batter? And why could it be that your chocolate chips on the top but mine mixed with bananas? // Julia